1/25/2013

cannellini bean vegetable bowl with red pepper cream sauce

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Hey there! Happy Friday! I am very happy to be posting my first recipe on the new site! Yay! As of today I will officially post recipes every Friday and other random days as well. This year I want to get into a rhythm with posting and setting aside days for specific posts will be good for me. So count on recipes every Friday for sure. Just a heads up I am playing a bit of catch up now and have several recipes to post in the next few days – fun!

If you are familiar with my recipes you know I am a huge fan of vegetable bowls. This is definitely a staple in the diet of many vegans I know. We love to fill large cafe styles bowls with our favorite vegetables, legumes and grains, top them off with a yummy dressing or sauce and you really have a perfect, simple meal. I jumped on the bowl craze when I lived in Portland and never got off. Love them! So easy to make and the combinations are endless. Choose what you like that is in season and pair it with a grain and/or legume. Lately I have been watching my grain intake and am making more bowls with just legumes.

The cream sauce for this is delicious and can be used in a number of ways. The recipe makes about 2 C so you can experiment with it. You’re going to need a high speed blender to make this super creamy as the base is cashew. Feel free to sub for another nut or seed. I like cashews because they are so creamy and mild in flavor. I used 1/2 C water in this recipe to thin out the sauce, use more or less depending on the desired consistency.

I made this bowl for myself, you can easily up the amounts of beans and vegetables for as many people as you are feeding. I chose my vegetables that morning at the market as they were fresh and local. Use what is local in your region for the best flavors and nutrient content. If you are super worried about the fat content because of the sauce omit the avocado slices. Ok, enough writing, enjoy the recipe!

 

Cannellini Bean Vegetable Bowl with Red Pepper Cream Sauce

serves 1

 

Ingredients //

 

For the sauce:

  • 1 c. raw cashews, soaked 2 hours then drained
  • 1 large red bell pepper, seeded and roughly chopped
  • 1/4 -1/2 c. water
  • 1 medium lemon, juiced
  • 2 Tbsp. extra virgin olive oil
  • 1 & 1/2 cloves garlic
  • 1 & 1/2 Tbsp. nutritional yeast
  • 1/2 tsp. sea salt

 

Method //

  1. Blend all ingredients in a high speed blender until creamy.
  2. Use the plunger if you have a Vitamix – makes it much easier.
  3. Start with 1/4 c. water and add more to reach desired consistency. Once creamy, taste and adjust flavors to your liking.

 

For the bowl:

  • 1 c. cannellini beans, cooked
  • 1 c. cauliflower florets
  • 1/2 c. carrots, cut into rounds
  • 1 & 1/2  c. chard, stemmed, roughly chopped
  • 1/4 avocado, sliced

 

Method //

  1. Steam the cauliflower and carrots for 3 minutes in a steamer.
  2. Add the chard leaves and steam 2-3 more minutes.
  3. Spoon the beans into a bowl. Add the steamed vegetables in a decorative fashion.
  4. Place the avocado on top. Serve immediately with a side of the red pepper cream sauce and dig in!

 

Happy healthy eating! Hope you all have a great evening and see you back tomorrow with a super wellness shot recipe – amazing for fighting colds and keeping your immune system strong.

xoa

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